Carmarthenshire County Cook Off Recipe ...


  • Ingredients for the beef Wellington

  • 1 kg centre cut fillet of Welsh black beef

  • 1 tbsp vegetable oil

  • 1 egg beaten

  • 1 packet of puff pastry

  • Ingredients for the pancakes

  • 120g plain flour

  • 1 large egg (beaten)

  • 2 tsp chopped parsley

  • 1 tsp chopped thyme

  • 1 tsp chopped chervil

  • 300ml full fat milk

  • 1 tbsp melted butter

  • 1 tbsp melted butter

  • Ingredients for the duxelle

  • 100g unsalted butter

  • 3 shallots finely chopped

  • 500g mushrooms finely chopped

  • 15g dried porcini mushrooms, soaked in a little boiling water

  • 1 egg white

  • 1tbsp double cream

  • 1 tbsp chopped parsley

  • Ingredients for the onion, beer and mustard gravy

  • 4 onions, finely chopped

  • ½ tbsp brown sugar

  • 1 tsp mustard powder

  • 250ml strong beer or stout

  • 250ml good beef stock

  • 50g unsalted butter

  • salt and pepper to taste

  • Ingredients for the goats cheese, garlic and chervil mash

  • 1kg good floury potatoes

  • 2 tbsp melted butter

  • 2 cloves garlic, lightly crushed

  • salt and ground white pepper.

  • 100g goats cheese cut into small cubes

  • 2 tbsp double cream

  • 1 tbsp chopped fresh chervil

  • Ingredients for the broad beans, lettuce and shallots

  • 500g broad beans (blanched and skinned)

  • 4 baby gem lettuce

  • 2 finely chopped shallots

  • 150ml chicken stock

  • 50g butter


  • Method for the gravy:

  • 1.

    Melt the butter and stir in the sugar.

  • 2.

    Add the onions and cook slowly until very brown and caramelised.

  • 3.

    Add the stock, mustard and beer.

  • 4.

    Season well and simmer until reduced by half.

  • Method for the pancakes:

  • 1.

    In a bowl mix the flour with seasoning and add the beaten egg.

  • 2.

    Gradually add the milk whisking continuously to make a smooth batter.

  • 3.

    Add the melted butter and chopped herbs and leave to stand for a minimum of 20 minutes.

  • 4.

    Heat a little oil in a good non stick pan, and add a little pancake mix and cook until golden brown, turn over a cook on other side.

  • 5.

    Repeat this until all the mix has been used.

  • 6.

    Cut the pancakes into squares, lay flat on silicon paper on an oven tray and set aside.

  • Method for the duxelle:

  • 1.

    Melt the butter in a large frying pan, add the shallots and cook until soft.

  • 2.

    Add the mushrooms and cook with the lid on for a further 5 minutes.

  • 3.

    Drain the porcinis and then finely and add to the mushroom mix.

  • 4.

    Then add the porcinis soaking juices and the cream.

  • 5.

    Stir and cook with the lid off until the juices have evaporated. Leave to cool.

  • 6.

    Stir in the parsley and the egg white. Place in a food processor and blitz, not too fine as we still want some texture.

  • 7.

    Spread the mushroom duxelle onto the pancakes, chill until the duxelle has cooled and the mushrooms have set.

  • Method for the beef:

  • 1.

    Preheat an oven to 180°C/ 350F/Gas 4.

  • 2.

    Heat the vegetable oil in a frying pan until it is smoking.

  • 3.

    Rub the beef with the sea salt flakes and ground black pepper.

  • 4.

    Sear the fillet all over including the ends and then set aside to cool.

  • 5.

    Carefully thinly roll out the puff pastry into a rectangular shape

  • 6.

    Place the duxelle coated pancakes onto the pastry mushroom side up

  • 7.

    Lay the seared beef fillet on top and fold the pastry around the meat.

  • 8.

    Make a couple of small holes in the pastry casing to let the steam escape and using the beaten egg seal the pastry snugly around the meat.

  • 9.

    Put onto a baking sheet and bake in the oven for about 30 minutes until the pastry is golden.

  • 10.

    This will give you a medium-rare beef, which is what we go for.

  • Method for the mash:

  • 1.

    Heat the butter until it’s very hot and add the lightly crushed garlic.

  • 2.

    Leave in the butter to steep for at least a half an hour.

  • 3.

    Peel the potatoes and cut into even-sized chunks.

  • 4.

    Put the potatoes in a pan of salted boiling water and cook until tender.

  • 5.

    Drain the potatoes and put back in the pan.

  • 6.

    Place the pan on top of the oven to dry out for a few minutes.

  • 7.

    Mash the potatoes until smooth.

  • 8.

    Beat in the cream, goats cheese and garlicky butter then fold in the chopped chervil and season to taste.

  • Method for the broad beans:

  • 1.

    In a frying pan, add the butter and soften the shallots.

  • 2.

    Add the broad beans and chicken stock.

  • 3.

    Finely shred the baby gem lettuces and once the beans are cooked through fold in the lettuce.

  • To Serve:

  • 1.

    Place a couple of slices of the beef Wellington on a large plate.

  • 2.

    Serve with the chervil mash and broad beans on the side and a drizzle of beer gravy.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 281kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 25g
  • Sugar 5g
  • Sodium 566mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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